Isn’t it funny how quick the seasonal change can sneak up on you? It feels like just yesterday my boyfriend and I were relaxing on the sandy shores of Panama City Beach, but here I am making pumpkin scones–and countless Pumpkin Spike Lattes at work.
I’m excited for autumn for a myriad of reasons, but the most prominent one has nothing to do with baking pumpkins and everything to do with the cooler weather. I AM SO EXCITED to be comfortable in slacks and dress shirts when I’m out in the field teaching on Tuesdays and Thursdays.
I actually made this recipe three times because I couldn’t get the scone texture right. (My roommate was okay with this haha). The first time I made it, I made it with butter-flavored shortening, and it ended up being like a drop muffin. So then I doubled the amount of shortening the next time I made it… but lost the memory card for my camera. The final time I decided to use actual butter and decided it was much better than any of the previous iterations!
This could be partially due to the fact that I just simply love butter… The number one thing I learned about making scones during this process, however, is that the ingredients don’t really matter. Rather, it’s all in the technique.
Don’t be intimidated though—cutting butter into flour isn’t difficult, nor is it time consuming if you have a food processor.
- 2 cups all-purpose flour
- ½ tsp salt
- 4 tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- ½ cup butter, cold
- ¾ cup lowfat buttermilk
- 2 tbsp 2-percent milk
- ½ cup canned pumpkin
- 1 tbsp vanilla extract
- ⅓ cup cinnamon chips
- Preheat oven to 400 degrees
- Combine flour, salt, baking bowder, sugar, and spices in your food processor.
- Cut small slices of butter into the food processor and pulse a few times until the butter is covered and the mixture is coarse
- Pour out the mixture into a large bowl and add the cinnamon chips.
- In a small bowl, whisk together the pumpkin, buttermilk, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients, and use a large fork or a knife to mix it together and form a soft dough. Do not over mix.
- Using a large spoon, drop dough onto a parchment-lined cookie tray. (You'll need to do two batches).
- Bake on a top rack for 15-20 minutes, or until scones are a light golden brown and firm to the touch.
- Cool on a wire rack
Poco a poco
Mix together the dry ingredients in the food processor. (I usually just use a fork)
Slice cold butter into the food processor.
Pulse until the texture is like pebbly sand.
Mix together the wet ingredients
Pour the wet ingredients into the dry ingredients (which means you’ll need to take the dry mixture from the processor and put it in a large bowl!). Using a knife, create a soft dough. Use a knife in order to help keep yourself from over-mixing!
Cook for 20 minutes and then let cool on a cookie rack! Note: scones in general are only good for about 24 hours after you make them. *They’ll still taste okay, but they loose their crisp-on-the-outside texture.
Ah yes, autumn. Can it be autumn without this song? I don’t think so.